Cooking Level: ★★★☆☆
1 whole chicken (3 to 4 pounds), rinsed and patted dry with paper towels
2 tsp Himalayan pink salt
1 cup orange juice
¼ cup brown sugar
1 shallot, peeled
1 tbsp Dijon mustard
1 clove garlic
½ tsp dried thyme
½ tsp black pepper, freshly ground
2 tsp of unsalted butter
Preheat oven to 220°C.
Rinsed the chicken and patted dry with paper towels
Rub chicken all over with the butter and salt.
To make the marinade, place the remaining ingredients in a food processor and chop until a chunky consistency.
Put chicken breast-side down in a roasting pan and pour marinade over the top.
Place pan in the oven.
After 20 minutes, turn the chicken breast-side up and spoon some of the marinades over the top.
Wait another 10 minutes, the breast should be beginning to brown.
Turn oven down to 180°C.
Baste again and continue to roast until a thermometer inserted into the thigh meat reads 73°C or above .
Continue basting every 15 minutes.
Total cooking time from start to finish shouldn't be much more than an hour, depending on the size of the chicken.
Take chicken from pan and let rest on a platter or carving board for five minutes. Carve and enjoy.
SOUTH STREAM TIPS
This is a nice dish for a Sunday Roast or Family Meal. I would recommend some roast potatoes or a normal mixed leaf salad. Also, basmati rice or Cous Cous would be a perfect match. If you have any leftovers you can remove all the meat from the bone and leave in the fridge covered or sealed. After that, you can use it for a chicken salad or in a fried rice with some nice veggies or even with a pasta and a cream sauce.